Crispy Egg and Spinach Breakfast Hash with Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Egg and Spinach Breakfast Hash with Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Egg and Spinach Breakfast Hash with Sweet Potato

Pan-seared sweet potatoes and onions tossed with fresh spinach and topped with a perfectly fried egg, finished with a sprinkle of smoky paprika.

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NUTRITION

412kcal
Protein
12g
Fat
25.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, diced

1 Large Egg

1 tbsp Liquid Egg Whites

1.5 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1/4 cup Red Onion, chopped

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PREPARATION

  • 1

    Dice the sweet potato into small, uniform cubes to ensure even cooking.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the sweet potatoes and red onions to the pan, sautéing for 8-10 minutes until the potatoes are tender and golden-brown.

  • 4

    Stir in the fresh spinach and liquid egg whites, tossing constantly until the greens are wilted and the egg whites are fully cooked and distributed.

  • 5

    Use a spatula to create a small well in the center of the hash and crack the whole egg into the space.

  • 6

    Reduce the heat to medium, cover the skillet with a lid, and cook for 2-3 minutes until the egg white is opaque but the yolk is still runny.

  • 7

    Season with a pinch of sea salt, cracked black pepper, and a dash of smoky paprika before serving immediately.

Crispy Egg and Spinach Breakfast Hash with Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Egg and Spinach Breakfast Hash with Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Egg and Spinach Breakfast Hash with Sweet Potato

Pan-seared sweet potatoes and onions tossed with fresh spinach and topped with a perfectly fried egg, finished with a sprinkle of smoky paprika.

NUTRITION

412kcal
Protein
12g
Fat
25.2g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

150g Sweet Potato, diced

1 Large Egg

1 tbsp Liquid Egg Whites

1.5 cups Fresh Spinach

1.5 tbsp Extra Virgin Olive Oil

1/4 cup Red Onion, chopped

PREPARATION

  • 1

    Dice the sweet potato into small, uniform cubes to ensure even cooking.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the sweet potatoes and red onions to the pan, sautéing for 8-10 minutes until the potatoes are tender and golden-brown.

  • 4

    Stir in the fresh spinach and liquid egg whites, tossing constantly until the greens are wilted and the egg whites are fully cooked and distributed.

  • 5

    Use a spatula to create a small well in the center of the hash and crack the whole egg into the space.

  • 6

    Reduce the heat to medium, cover the skillet with a lid, and cook for 2-3 minutes until the egg white is opaque but the yolk is still runny.

  • 7

    Season with a pinch of sea salt, cracked black pepper, and a dash of smoky paprika before serving immediately.